If you’re like us, you’ve been sick with the stomach bug these days too. For me, it came on last week, slowly building until I had to leave work early Friday. The fiancé also got it this weekend (thankfully after Christmas!) and is slowly recovering. To tell you the truth, a week later I still am not feeling the best (booooo).
Being sick with the stomach flu is the worst. Growing up I had all sorts of stomach issues, and would get the stomach flu for a week at a time, at an all too often reoccurrence. My mom (per my doctor) would make me follow the bland diet that consisted of bananas, white rice, white bread, saltine crackers and applesauce. Oh, and lots of chicken noodle soup. When I got bored of bland food I was allowed the occasional popsicle (especially if I had a fever!), and always had a Sprite on hand.
Although I know better about my food choices these days (i.e. no artificial food coloring, additives, or preservatives, and much less sugar/processed/refined foods!), there are still a few go-tos I have when it comes to being sick. Call it comfort food. Call it all-in-my-head. Call it whatever you want folks.
I call it feeling better.
And it starts with this Easy Chicken Noodle Soup.
As most of us know, chicken noodle soup is great for colds and other respiratory illnesses. Research shows that there is something healing about chicken soup broth (you can read more here and here), and although part of its healing properties could be in the placebo effect and none of the research says anything about the stomach flu, I don’t really care.
I still love it, and especially when I’m not feeling well.
I’ve blogged about a version of this soup before (check it out here), but this version is much quicker than the original by using store-bought broth and rotisserie chicken. Which is great news when you want your chicken noodle soup, and you want it now.
Easy Chicken Noodle Soup
1.5-2 cups rotisserie chicken meat
5 cloves garlic, peeled and minced
1 onion, diced
3 carrots, peeled and sliced
3 celery ribs, sliced
8 cups chicken broth (2 quarts)
8-12 ounces dried egg noodles
2 TBSP olive oil
Italian seasoning, to taste (a mixture of oregano, thyme, parsley, and rosemary works well too!)
salt and pepper, to taste
2 bay leaves
Heat oil in large pot over medium heat. Sauté garlic and onion until fragrant, about 30 seconds.
Add in carrots, celery, Italian seasoning and bay leaves. Sauté about 5 minutes or until veggies are soft.
Pour in chicken broth. Bring to a simmer.
Once soup is at a simmer, fold in the noodles, cooking for about 5 minutes or until tender.
Add in shredded rotisserie chicken (I used both white and dark meat) and simmer until heated through.
Season with salt and pepper (and remove bay leaves).
NOTE: I’ve added a variable amount of noodles and chicken depending on how hearty you want your soup to be (I like mine more noodles and chicken, and less broth.).
The best get-better remedy there is.
Any get-better home remedies you recommend?
Here’s to feeling better soon!
Until next time,
Happy clean eating!